Comfort Food


I can classify this as Gourmet Comfort Food. Gnocchi is an Italian dumpling that’s primarily made out of potatoes (I add some Ricotta to mine) and then it’s generally tossed in a rich cream sauce, I prefer pesto! This goes extremely well with a nice glass of Chianti.Ingredients:2 Large Potatoes40g Ricotta Cheese160g Flour7g Salt1 Egg 60g Pesto 20g Cream5g Pine nuts5g Parmigiano ReggianoCrushed Black PepperMethod:Boil the Potatoes till tender.Once cooled, Peel & mash the potatoes.Ad  Read more

Chocolate Chip Cookies

Sunday special Chocolate Chip Cookies! I like mine super moist from the Center! You need:Ingredients:• 250g Flour• 200g Unsalted Butter• 100g Caster Sugar • 150g Brown Sugar • 2g Baking Powder• 2g Salt • 2 Eggs • 5ml Vanilla Essence • 75g Dark Chocolate Callets (Callebaut)Method:• Cream the butter with both the sugars with the paddle attachment. • Add the vanilla and both the eggs one after the other.• Sift the flour, salt & baking powder. Add t  Read more

Kaya Toast

This is my favourite type of breakfast when I’m in Malaysia. I had my first bite & I was hooked; I felt like telling Nutella we’re breaking up! If you’re a Coconut addict like me, you would absolutely adore this dish! Try it out & see it becoming your favourite breakfastoption or afternoon snack.Ingredients:For the Kaya Spread -8 Eggs400g +100g Castor Sugar200g Coconut Cream1/2 Vanilla Pod/ 1 Pandan Leaf20g Unsalted ButterFor the Sandwich -Thick slices of White bread/BriocheSal  Read more

Aperol Spritz

I don’t drink. It’s something that anyone who knows me well enough will tell you. I love Wine. I actually understand it without trying to be a pretentious snob but I can’t do bottles of it. If there’s one exception to my I-cant-drink-even-socially vibe it’s Aperol Spritz. It’s the ultimate summer drink. Blood orange Italian Liqueur, Crisp Prosseco & Soda. There’s something nostalgic about this drink that one sip transports you to a street side cafe in any cute Eu  Read more

Baked Potato

This is probably one of the most carb-heavy sections on my website. Why? Because I simply love carbs. Comfort food for me is simple, fuss-free & Delish! This baked potato is probably one of the simplest dishes I make & relish. Ingredients:6 Large Potatoes (300g Approx)30g Amul Butter2 Cloves Garlic, crushedA handful of Fresh Parsley15g Sour CreamFresh Chives, choppedPiri Piri SaltCrushed Black PepperTin Foil  Method:Scrub the potatoes well since you’ll be  Read more

Flattened Fried Chicken

If you’ve been perusing through my posts, you already know that I am a big fan of Fried Chicken. While holidaying in Austria, I had Chicken Schnitzel twice a day and didn’t feel any guilt whatsoever. Once back home, I had to make do with these beaten Panko Chicken cutlets but even these are yum and go amazingly well with the Potato salad I learnt from there. Ingredients:250g Boneless, Skinless Chicken Breast4 Cloves Garlic, crushedSmall bunch of Parsley leaves50g Panko Breadcrumbs25g Pa  Read more

Amped up Aglio Olio!

My favourite food group hands down is Carbs. There’s just something about a basic wholesome pasta that screams comfort! An Aglio Olio Peperoncino sauce basically translates to garlic, olive oil & Chilli peppers. I make mine with a little more intricate details and I love sopping up the leftover garlicky oil from the pasta with some warm Ciabatta!Ingredients:1/2 Packet Spaghetti or any other pasta of your choice40ml Extra Virgin Olive oil ( The best kind you can get your hands on)8-10 L  Read more


The first time I tried this dip, it was a part of a mezzo style platter at a Greek Taverna in Mykonos. After badgering the server for the recipe as is my habit, I managed to get a rough idea and came up with my own concoction. Juicy red peppers, sun-dried tomatoes & feta make this the ultimate Sandwich spread, I also serve it as a dip with Pita chips & crudités. Ingredients:2 Red peppers2-4 Cherry Tomatoes2 sun-dried Tomatoes2 Piri-Piri Chillies2 Pods Garlic30g Feta10ml Olive o  Read more

Vodka sauce

Big Chill does a lovely Penne in Vodka sauce. Albeit, it’s too creamy and tastes like a tomato sauce pasta. Vodka is supposed to enhance the flavor of Tomatoes in a way water & olive oil can’t. The sauce has a distinct peppery zing and I like putting just a touch of cream instead of making it the main ingredient. Try it with a Pasta of your choice or a nicely riddled juicy chicken breast.Ingredients: 1 Can Tomatoes (Mutti)4 pods of Garlic, crushed1 Red Onion1/2 Green Bell Pepper20ml O  Read more

Potato & Leek soup

This was a staple for me when I was a chef-in-training at Le Cordon Bleu, London. They had a small café attached to the school that served the best hot chocolate, sandwiches and of course outstanding patisserie. They used to serve a soup-of-the-day with a large slice of Rye bread & Butter. It made my day when this was on the menu. A British classic in a French culinary school. I make this when I miss my ultimate soup for the soul!Ingredients:1 Bulb of Garlic, Peeled20ml Olive oil1 Celery S  Read more

Honey Paprika Almonds

A handy snack that’s high on flavour & nutritional value. Usual Almonds get an interesting smokey-sweet twist. These can be made in advance and stored in Zip-lock bags. I always end up keeping a small bag on me for when I’m out of the house for long & hunger pangs come calling. It’s also lovely with a cappuccino or a glass of bubbly.Ingredients:300g Raw Almonds5-7g Cayenne Pepper2g Sea Salt40g Honey 15g Brown SugarMethod:Prepare an oven tray with a Silpat mat & prehe  Read more

Beet Caviar dip

At a lovely Bistro in Moscow, I came across a dish that roughly translated to Beet Caviar. It was basically a dip with Beetroot as the hero. It felt amazing to gobble up with some Russian bread on a cold Moscow day. After Badgering the server a little bit for the recipe, I managed to make a similar one at home, albeit not identical. Serve it at your next party or slather it on some toasted Sourdough for those nights in.Ingredients:2 Large Beetroots, Peeled2 Pods Garlic, Crushed3 Medjoul Dat  Read more


A Tangy raw salsa, this one's easy-peasy and can be swapped for commercial ketchup. Best served chilled with Baked pita crisps.Ingredients:2 tomatoes, finely chopped1 onion, finely chopped1/2 capsicum, finely chopped7-8 slices Jalapeños, rinsed and finely chopped1 pod garlic, crushed1g ground cumin1 green chilly, finely sliced 1/2 lemon, juicedsalt to tastecrushed black pepper Method: Mix everything in a bowl; check salt and spice levels. Chill at least 30 minutes before consuming. Happy d  Read more

broccoli + Mascarpone bruschetta

It’s really sad that when we talk of the classic Italian Antipasti - Bruschetta we end up mispronouncing it. (It’s Broos-sketta, not Broo-sh-etta) and then we make it worse by only visualizing cherry tomatoes tossed in olive oil, basil & garlic on top of bread. I don’t have a problem with that combination. In fact, I love it. But stereotyping it to one variety is sad. I like doing different bruschettas and they’re the perfect canapé especially when the majority of your guests  Read more

Snicker Doodles

After a living for a year in London I became a very tea and biscuits kind of a girl but my first love was and always will remain chunky, gooey, American style cookies. A Snickerdoodle is one such hybrid which hits both notes, a minute here or there in the oven can change their entire texture! A scrummy buttery shortbread tasting cookie coated in cinnamon sugar. Snicker Doodles.Ingredients275g Flour10g baking powder2g salt180g caster sugar2 Eggs220g butter 5g Vanilla essenceFor the  Read more

Mushroom dip

Fettuccine tossed in a Mushroom Alfredo sauce served with some buttery garlic bread was a standard order growing up. Over time, these flavours became what you can identify as comfort food. A regular Mushroom Alfredo sauce is extremely fattening and basically empty calories. I came up with this healthier alternative that satisfies that woody, creamy craving and is less than 120 calories per portion. Spread it on tostadas, use it as a sandwich filling, toss some quinoa pasta with it, serve  Read more

ham sandwich for a quick bite on a road trip

A French concept that the world adopted, the humble ham sandwich is a staple in most western countries. I like mine with a little kick! Ingredients: Mini Ciabatta ( L’opera) Good quality chicken Ham ( Lionfresh’s Champagne chicken ham or Prasuma’s Chicken paprika Lyoner) Greek yoghurt ( Epigamia) shredded iceberg lettuce  3 pods garlic crushed 1g garlic powder 1/2 green bell pepper chopped  1/4 onion finely chopped 2g Sriracha 1g mustard 4-5 green olives washed and sl  Read more

cucumber sandwich

Cucumber sandwiches used to be a school tiffin staple. Simple bread, a slathering of Amul cheese spread, thinly sliced cucumbers with a dash of pepper or chaat masala - these are flavors we've grown up with. This is my take on the perfect cucumber sandwich, it’s just that like us, it’s grown up a little. Ingredients: Sourdough bread ( Artful Baker) Crisp cucumbers ( local Vendors call them English cucumbers) Philadelphia low-fat cream cheese 10g fresh dill, finely chopped 15g fre  Read more